PENGARUH SUHU DAN JENIS KEMASAN TERHADAP DAYA SIMPAN DAN KUALITAS BUAH TOMAT (Solanum Lycopersicum L.)

Abstract

This study aims to: Knowing the effect of the type of packaging on the shelf life and quality of tomatoes, Knowing the effect of different temperature levels on the shelf life and quality of tomatoes, Knowing the effect of the interaction between the type of packaging and storage temperature and quality of tomatoes. This research was conducted at the Post-Harvest Laboratory of the Faculty of Agriculture, Muslim University of Indonesia, which took place from June to July 2020. The materials used in this experiment were apple tomatoes with a 50% maturity level obtained from Barru Regency, as for packaging materials such as: Polyethylene (PE) plastic. , Polypropylene Plastic (PP) Styrofoam. The experiment was prepared using a completely randomized design method (CRD) with a 2-factor factorial pattern in which the tomatoes were stored for 28 days with a storage temperature treatment of 10º C and 15º C and the source of the raw materials came from farmers from Barru Regency. The parameters observed in the tomato fruit storage research consisted of chemical testing and physical testing. Chemical testing includes total acid titration, determination of vitamin C content, and total dissolved solids, and physical testing includes weight loss, texture, hydonic test (color, freshness, appearance). Based on the results of the study, it shows that the best temperature for storing tomatoes is 150C using Styrofoam by using temperature and packaging can inhibit ripeness, reduce susceptibility to microbial attack, reduce water loss and maintain vitamin C content.